12 June 2016

Swiss chard bubble and squeak

When I saw the
article Nigel Slater’s spring bubble and squeak on
the Guardian I felt sorry for myself not having those ingredients as
leftovers in my kitchen, but as Nigel kindly advised, it's such a
nice dish that you can even buy the ingredients extra for it. And
that's what I did, apart from the swiss chard, of which I had a few
leaves left waiting to be cooked. I decided to use chard instead of
cabbage and also made a little addition of onion and ends of packets
of Cheddar. As herbs I only used parsley, as I had that freshly
available, but otherwise I pretty much followed Nigel's recipe. You
can find his recipe through the link to the article. These small
fried potato cakes tasted just wonderful on a bed of fresh lamb's
lettuce.

I'm
sharing this recipe with Eat Your Greens,
which I am hosting this month. The vegetarian and vegan cooking
challenge is co-hosted by Shaheen from A2K - A Seasonal VegTable. You still have plenty of
time to participate and share you recipes with green vegetables by
midnight 28th
June.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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